Steaks with Whiskey Cream Sauce
Indulge in the timeless elegance of Steaks with Whiskey Cream Sauce—an irresistible combination of perfectly seared steaks and a velvety, flavor-packed sauce. This recipe marries the smoky depth of whiskey with the creaminess of heavy cream, elevated by the subtle tang of Dijon mustard and the richness of sautéed shallots and garlic. With just 15 minutes of prep and 20 minutes of cook time, this dish is a show-stopping option for a date night or dinner party. The luxurious whiskey sauce, infused with pan drippings and a splash of beef broth, blankets each tender cut of meat in pure decadence. Garnished with fresh parsley and served alongside your favorite sides, this steak recipe delivers restaurant-quality sophistication straight to your dining table.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks (or preferred cut)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 pieces garlic cloves, minced
- 0.25 cup whiskey (such as bourbon or scotch)
- 0.5 cup heavy cream
- 0.5 cup beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Take the steaks out of the refrigerator and allow them to come to room temperature, about 20-30 minutes before cooking. Pat them dry with a paper towel, then season both sides liberally with salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the steaks to the pan. Sear the steaks for 3-5 minutes per side, depending on your desired level of doneness. Remove the steaks from the skillet, cover with foil, and set aside to rest.
Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Add the minced shallot and sauté until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Carefully pour in the whiskey, scraping up any browned bits from the bottom of the pan. Allow the whiskey to reduce by half, about 1-2 minutes.
Stir in the heavy cream, beef broth, and Dijon mustard. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the steaks topped with the whiskey cream sauce, and garnish with chopped parsley, if desired. Pair with your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
